Spice Cake with Cream Cheese Frosting

Here is another cake recipe.  I love spice cake; it gives me a warm & cozy feeling; perfect for the end of a winter’s day with a great cup of hot coffee or hot apple cider.


3 cups cake flour

2 teaspoons baking powder

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/4 cup Earth Balance or your choice of non-dairy butter substitute*

1/4 cup butter-flavored Crisco*

2 cups sugar

1/2 teaspoon salt

4 eggs

1 1/4 cup “buttermilk”

Optional:  2 cups raisins (plumped in hot water & well-drained)



1 teaspoon lemon juice

1 1/4 cup soy milk


Cream Cheese Frosting

1/2 cup powdered sugar

1/2 cup cream cheese

1/2 teaspoon vanilla extract

small splash almond extract

3 tablespoons milk (cashew or almond) (use orange juice for additional flavor)


Preheat oven to 350°F.


Make “buttermilk” – add lemon juice to a 2 cup measuring cup; add soy milk to 1 1/4 cup line; set aside.

Combine the flour, baking powder and spices; set aside.

Cream together the butter, crisco, sugar & salt; add eggs, 1 at a time.

To the creamed mixture, alternately add the flour mixture and the “buttermilk”.  If using; mix in raisins.

Pour into well-greased bundt pan & bake in 350°F for 55-65 minutes or until toothpick inserted in center comes out clean.  Cook in pan 10 minutes; carefully loosen from pan & place on cake plate.  Carefully remove pan from cake; cool completely.

To make cream cheese frosting, beat powdered sugar & cream cheese until smooth; add in extracts & mix well.  Add milk (oj) 1 tablespoon at a time until you get the desired thickness.  Pour over cooked cake.



* Best Baking Tip:  Using all EB or other butter substitute will make your baking hard; using 1/2 butter substitute & 1/2 butter crisco will give a softer result




What is your favorite cake flavor?  Comment & let me know.

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